Persian Herbed Omelet known as Kookoo Recipe

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Persian Herbed Omelet known as Kookoo

From Dorothy McNett's recipes at Great for any brunch year round, but also very popular for a Mother's Day affair. It is known in Iran as an open-faced omelet, meaning that it is not flipped over like we usually do to an omelet. Just invert onto a platter, slice into wedges and serve!

about 1 cup snipped fresh parsley
about 1 cup snipped fresh cilantro
about 1/4 cup snipped fresh dill
3 green onions, chopped
2 tablespoons unsalted butter, or extra virgin olive oil
6 - 8 eggs
1 teaspoon tumeric powder
1/2 teaspoon sea salt
1/4 teaspon freshly ground pepper
1/4 cup chopped walnuts
2 tablespoons dried currants
yogurt, for serving garnish if desired

Chop, dice and snip the herbs and green onions and set aside. In a heavy bottomed saute pan or large skillet, heat the butter or oil and then saute the herbs and onions 2 - 3 minutes and remove them to a bowl. Set aside to cool down a bit. Preheat oven to 350 degrees. In batter bowl whisk the eggs until nice and smooth along with the tumeric, salt, and pepper. Stir in the chopped walnuts and the currants and then stir in the sauteed herb mixture. Wipe the skillet with a paper towel, leaving a bit of the butter or oil in the pan. (add a bit more to coat the bottom of the pan if needed). Pour the egg mixture into the pan and bake at 350 degrees for 20 - 25 minutes or until it is nicely set up. Invert onto a serving platter and cut into wedges and serve, garnished with dollops of yogurt as desired.

Recipe created 2018-05-07.

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